I’ve been using coconut products for years and now you can find everything from coconut cream to coconut flour in your grocery store baking aisle. Coconut milk is a wonderful alternative to pasteurized cow’s milk or to rice, almond, soy, or other plant-based milk, and you can find this at most stores as well.
Unfortunately, canned coconut milk at the store usually contains BPA in the can lining. New refrigerated carton varieties are somewhat better but can be expensive and have added sweeteners or preservatives. Not to mention the cost and packaging generated for what is — let’s face it — mostly water!
Fortunately, making coconut milk at home is very simple and inexpensive! From my calculations, homemade coconut milk costs less than $1 per batch. We use it in smoothies, curries, ice cream, or just to drink by itself. It can also be flavored with natural vanilla, strawberries, or cocoa powder. (Yum!)
How to Make Coconut Milk From Scratch
Coconut is packed with medium-chain fatty acids and lauric acid with a host of health benefits — one of the reasons coconut oil has become so popular. My kids can’t get enough of it and I love that it is full of the healthy fats that are especially good for growing bodies.
Best of all, you only need two ingredients to make coconut milk and one of them is self-stable! Grab some unsweetened shredded dried coconut from the pantry, add some hot water and a blender, and voila — fresh coconut milk!
Another bonus: this recipe takes minimal prep time and clean-up. You don’t have to have a nut milk bag for a strainer, either (although it is nice if you make coconut or almond milk from scratch often). I have used a towel or some cheesecloth in a pinch.
I’m experimenting with creative ways to use the coconut pulp when I’m done… let me know in the comments if you’ve found a favorite way to use it!
Coconut Milk Recipes to Try
Coconut milk works great for vegan, dairy-free, or paleo diets. Here are some recipes to try with your freshly made creation!
- Tom Kha Gai (Thai Coconut Soup)
- Coconut Curry Chicken (Quick Instant Pot Recipe)
- Coconut Milk Irish Cream Recipe
- Strawberry Coconut Milk Ice Cream Recipe
- Coconut Mango Popsicles (With Probiotics)
- 10 Other Ways to Use Coconut Milk
Try this inexpensive way to make coconut milk:
Homemade Coconut Milk Recipe
Ingredients
- 4 cups water
- 1½-2 cups unsweetened shredded coconut
Instructions
- Heat water until hot, but not boiling.
- Put shredded coconut in blender or Vitamix and add the hot water. If all the water will not fit, this can be done in batches. See instructions below.
- Blend on high for several minutes until thick and creamy.
- Pour through a mesh strainer to remove most of the coconut solids.
- Squeeze the strained liquid through a towel or several thicknesses of cheesecloth to remove remaining pieces of coconut.
- If you had to split the water into batches put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
- Drink immediately or store in the refrigerator for up to 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate to the top if stored in the fridge. Just shake or stir before using.
Notes
- Vanilla coconut milk: ½ tsp vanilla extract
- Strawberry coconut milk: ½ cup pureed fresh or frozen strawberries
- Chocolate coconut milk: 2 tsp cocoa powder + ½ tsp vanilla extract
Nutrition
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Ever made coconut milk before? Planning to try sometime? Offer your favorite tips below!
My friends and I use a painter’s paint strainer bag to separate the coconut and the milk. They are very inexpensive and do a great job. Just wash well first.
There is also a “nut bag” that I purchased. It’s very fine plastic bag to squeeze out all the milk from.
When I was a kid we used to stop and roadside juice stands. I would order either a fresh squeezed orange juice or a coconut milk. What I want to know is what I used to get made by mixied coconut powder mix into a glass of milk. That is what I am looking to find. I just want soem coconut powder to stir in a glass of milk. What I remember was there were pieces of coconut in it. It was soooooo good. Any suggestions of what I can buy and where to find it ?
I don’t know if they have it at regular supermarkets, but if you go to an Indian grocery store they should have it. Its called Maggi Coconut Milk Powder.
Can I mix without the water being almost boiling? I’m afraid I’ll burn.
Does anyone have any ideas for what could be done with the “pulp” that is left after straining out the milk? Are there any good uses for it still or should it just be thrown out?
You can dry the pulp in oven and powder it! This flour can be used as an substitute for all purpose flour
fantastic, thank you!
Can you toast the coconut first for exta flavor?
No need to dry the leftover pulp, just adjust other liquids. I used it for gluten-free banana bread (use for about 1/3 of the flour) and it was so moist and delicious, but can also use it in gluten breads. I’m soaking almonds for almond milk right now and will try the almond pulp in more bread. I need the strained milk for Banana bread pudding. (My last batch of banana bread I didn’t have any coconut pulp so ended up being a little dry, so repurposing into bread pudding). First batch of pudding I blended some coconut milk but left in the pulp (didn’t strain) and was delicious but had to chew it too much with the pulp. This batch will be with almond milk with the pulp strained since my son doesn’t like coconut (who’s kid is this?). ps I also don’t use hot water in my milks, since sometimes I use fresh coconut and want all the enzymes in tact.
Thank you for sharing your brilliant ideas! Just made banana bread tonight and am kicking myself in the butt for not doing a gluten free recipe. Feeling super bloated now. Ugh.
Came here to find uses for the shreded coconut that is left, was not disappointed ;D ahah thank you! I thought this could be used for flour, really happy 😀
Hello.
1 cup have 586 kcal ?
Thank you
Couldn’t you dry the coconut shreds and then grind them into a powder by using your coffee grinder.
I just recently started making my own coconut milk and I LOVE it! I use whole coconuts and it’s even cheaper! (and the benefits of the coconut water are worth the effort of cracking it) And I let the oils come up to the top and then break it up and jar it. Coconut Oil! Then I turn the squeezed out meat into coconut flour. I have yet to use it, but it’s there. So many purposes to one little coconut!
Lauren, I’d love to hear how you make your own coconut flower from the coconut meat! Do you just dehydrate it and then process it in a food processor or something?
Once you have squeezed out the milk from the nutbag, take the remaining solids and spread them out onto a baking tray and bake for about 45 minutes at 200 degrees. At this point, it will be a bit lumpy so break it up in your food processor for about 30 seconds. And VOILA! You’ve got coconut flour!!!
thank you!!!! I was at a loss trying to figure out how to NOT WASTE the pulp. Yay!
So basically one could stop buying coconut oil, coconut milk and coconut flour by just using fresh coconut for milk and oil and pulp (for flour). So cool!
Is this recipe more emulating the texture/thickness of canned coconut milk or carton coconut milk?
I have made coconut milk several times this week and have been drying out the used coconut flakes in the oven like you suggested.
But I am not having success grinding the dried coconut flakes fine enough to use as flour. I have tried the blender (can’t afford a high-end blender), food processor, and immersion blender. So far the immersion blender got it the finest, but still not on par with coconut flour that I purchase at the store.
I made some cookies with the coarser coconut flour. They were still good, but definitely grainy.
Any suggestions on how to get the flour to the right consistency?
Thanks!
The best method for finely grinding anything, from sugar to make powder sugar to rice to, obviously, make rice flour, sesame seeds for tahini, and dried coconut or oats to make flour out of them, is to use a small electric coffee beans grinder. They are inexpensive, versatile, and last a very long time. They also have the added bonus that you can grind smaller amounts such as caraway or aniseed, coriander and cardamom, etc.
The cons are that you only grind about half a cup at a time, but a small electric coffee grinder is very powerful, and seeing one usually doesn’t need more a a few cups of ground ingredients such as flour, the grinding is done within a mere few minutes!! (been meaning to try grinding my own chickpeas for gram flour too). Cupboard space in most households doesn’t lend itself to the storage of whole and ground stuff, plus I like being able to regulate how fine or course my flour is. So far, whenever I have made oats, soya or coconut milk, I have mixed it straight away with dried fruits, or cocoa powder, maybe brown sugar or molasses or maple syrup, whatever else there was around (nuts, over ripe fruit,etc) and popped it into the over spread out on a cookie tray- I am never without something healthy to snack on). I also use the left over coconut, finely ground, to thicken cocoa sauces (gently boil coconut or soya milk and brown sugar and coconut fat, add a mixture of spices- cinnamon, cloves, nutmeg, ginger,etc and cocoa powder and some oats flour, and stir until really thick. you can obviously regulate everything to your liking. this makes a great base for pie filling, truffles, sandwich spread, or snacking squares). The flavour of the coconut flour as a leftover from making milk is so gentle it can be used to slightly thicken curries, chocolate milk, make pancakes, etc. Hope this helps. These are my findings on my way to becoming a vegan, and a healthier human in mind and body. Good luck with your road!
The Nutra Bullet has a blade to grind seeds and nuts into a fine powder. It came in the set I bought. It works great!
i knew there was something i could have done with the pulp shame i did not scroll down before i threw it away
I think it’s a good idea to freeze the coconut milk into cubes. Whenever required just use
Question, have you ever tried to thaw and drink the coconut milk once you’ve frozen into cubes? I’d like to make a batch and then freeze with the intention of thawing and using in coffee and what not, but I’m not having a lot of luck finding good information on this. So came here to see if anyone else knew.
Thank you!
Resourceful ! I love that !
have u ever made kefir out of it ?
i have never cracked a coconut in my life. i would love a step by step of how you get the oil, milk and flour out of it
Have you tried the coconut flour yet?
what brand of shredded coconut do you use that it only costs you a dollar per gallon? your recipe makes only 4 cups of milk, for a gallon you need to quadruple that recipe, 6-8 cups of shredded coconut is about a pound per gallon.
disregard this comment… i saw your reply to the brand you use on another comment and posed my question there instead.
I’d really like to try this as my eldest son is dealing with sensory integration challenges & my youngest is lactose intolerant. Thx for the recipe!
look up the gaps diet vicki to heal both your sons!
Would it work just as well with desiccated coconut?
I’m not sure. Does that have some of the oils taken out? Worth a try
though… I’ll let you know if I get a chance to try it.
I made it with dessicated organic coconut, and it works fine. Thanks for the recipe!
Thanks, I was going to ask as Dessicated coconut was all I could Find!
Dessicated coconut is sweetened
I’m not sure. Does that have some of the oils taken out? Worth a try
though… I’ll let you know if I get a chance to try it.
I’m very curious as to your source of shredded coconut, and how you come up with less than $1 per gallon.
Blessings…
lately, I’ve been ordering the bags of shredded coconut from Tropical
Traditions. A 2.2 lb bag is $8.50 right now. With the way I’ve been
making coconut milk lately, one bag makes 8-10 gallons or more. I’ve
also gotten shredded coconut from a local co-op and it was even
cheaper, I just like the taste of Tropical Traditions a little better.
your recipe calls for 2 cups of coconut for 4 cups of water, to make one quart of coconut milk… how are you getting 8-10 gallons out of roughly 16 cups of coconut in the 2.2lb bag? by my calculations you’d need to use 8 cups of coconut per gallon of milk and that gets you 2 gallons per bag, at 4 bucks per gallon. are you adding more water in the end?
I doubled the water but kept the same amount of coconut flakes, this makes about two quarts and it helped to keep the fats from solidifying as much and made it easier to remix. I find it is still really creamy. I also let the coconut sit in the hot water for a couple of minutes before blending for a couple of minutes. This is my new favorite Mille to mix with my turmeric paste, to which I also added cloves and ginger. So delicious.
Where do you get how many cups of coconut are in the 2.2lb bag?
I wish the recipe actually gave a weight for the coconut since different shred will cause a different volume measurement for the same weight of coconut.
I used a 7 oz bag of unsweetened organic coconut shreds from the grocery store and it was well over 2 cups.
Hmm…that would make it $1/quart. Which would still be far cheaper than the current price of canned coconut milk, right?
Blessings…
Definitely much cheaper (and healthier) than the canned versions!
All these comments about how she got $1 per gallon… she never stated $1 per gallon. She stated $1 per BATCH! Based on the ingredients, the batch is one quart.
I agree that’s still pretty expensive. Yes, its cheaper than canned, but its not the same consistency. You wouldn’t drink coconut milk straight out of the can. I don’t know it could take place of canned for a bechemal sauce. I use a recipe from crunchy betty where you use only half a cup coconut, blend with 4 cups of water, one cup at a time, strain, repeat.. but it definitely doesn’t have the nice white color pictured here… and beyond tasting better I’m sure your recipe has a lot more nutrition packed in as well. The 1/2 cup I use produces a surprisingly large amount of coconut oil when left in the fridge to separate.
I’m not sure if wegmans is a national store, but they have a self serve dried goods/nuts/beans etc. section and I got a 16 oz container of organic unsweetened large coconut flakes for $1.50…. so cheap! My daughter loves plain coconut and the large size is less of a mess. Unsweetened is near impossible to find and if you can, its really expensive or its “reduced fat” meaning they took the liberty of take out the expensive and highly sought after oil to line their pockets then proceed to over charge you for their dried left over waste even more.. so nice. Ha!
LOL. Such a spark over the PRICE. Buy coconut in bulk and your price is reduced. I made my first batch of coconut milk yesterday, cost me about $1.41 using organic coconut. I got 4 2/3 cups. I won’t ever need to buy another can or carton! And I make flour with the remaining pulp! NOW that’s cheap for coconut flour!
This is for Jodie, Where do you get your coconut in bulk? Thanks.
Just buy Coconuts and after opening them, drink the milk right out of the coconut…mmmmmm Good… 🙂
Jodie – after making the milk, how do you prepare the coconut for flour? I’ve made coconut milk and thought it’s such a shame to throw out the pulp. What else could the pulp be used for? And how many times can you make milk with the 2 C coconut? Thanks for any replies.
You’re right! Coconut flour is very expensive. I saw it priced at about 10 bucks for less than a pound–about 12 oz. Wow, I can make it so much cheaper than that from the pulp extracted from the milk.
Jodi… how do you make coconut flour?? 🙂
And they are on sale 🙂
Wow. I get a 1 lb bag of organic shredded coconut from our local grocer for only $3.00. I’ve been making coconut milk and then dehydrating the pulp to make flour for some time now. I didn’t know our prices were so cheap. Good to know!
I get about 5 coconuts a week from our trees! This is perfect!
Wait a minute! Are you usisng dried shredded coconut? Or shredding fresh coconut?
Blessings…
Either one will work. Shredded dried coconut will work, as long as
the milk hasn’t already been extracted. Fresh is best, if you can get
it, but dried or frozen work great too!
Frozen is best. Fresh is only fresh if it just fell out of the tree. The fresh coconut you buy in the grocery store is a long way from fresh. A long way.
Freezing properly preserves the meat, and stops the oxidization/ripening process, and usually means that a gas preservative wasn’t used to treat the nut, in order to extend it’s life (death) cycle.
Go frozen unless it lands on your toe.
Always shake a hard coconut first to check for water. If it has no water, in all likely hood the coconut will be stale and rancid..unusable. For the coconut to be good, water must be present.
Do you have a recommendation for brand of Frozen ???
If this works anything like herbs, if you use fresh coconut instead of dried, you will need to use about twice as much. Drying plant matter condenses it because there is no longer fluid plumping it out.
So creative! Love coconut milk.
I made my first batch of coconut milk last night and put it in my fridge. In the morning there was a 1/2 inch of hard stuff on top that would not mix in. Is this coconut oil? and can I just take it off the top? It would not blend in and stayed all chunky.
It is just the coconut oil. You can just remove it
The coconut oil is exceedingly good for you… if you do not want to remix it .separate and save…you can use it for ‘oil pulling’ your bacteria from your mouth. you can take it as a supplement and antibacterial .. two tablespoons a day.
Noooo! Don’t remove the coconut oil. This is the part of the coconut that is so good for you. If you let the coconut milk get to room temperature (unless your place is cold) it will melt/soften enough and then you can stir it back in. But depending on what you’re using it for this may not be necessary. If you’re using the coconut milk for cooking, it will melt. If for smoothies, it will be incorporated. Etc…..
I ferment it by making coconut milk kefir. It keeps very well in the fridge and doesn’t really seperate. The oil sort of becomes a thick “whipped cream” layer at the top that can be stirred back in, or used as whipped cream. Kefiring the coconut milk enhances all of the already great nutrients in it. If you cook with it the beneficial bacteria and yeast (probiotics) will die, but it is still good for you. I mostly use it in smoothies and an occasional iced coffee.
Hi Lesley Could you please share your coconut Keifer recipe? Cara
hey there! its so funny there are 2 K(C)aras looking for the same recipe. A friend of mine introduced me to kefir not that long ago and im really not very familiar with it. I am however continuing to feed it and change it out every 3 days but I don’t know what to do with it all. so my fridge is quickly being consumed with kefir, lol. anyway, I am curious what your process is for the kefir and how you include the coconut milk. and how many different ways can I use it, lol. does cooking it diminish any of its properties? thank you so much!!
Could you post your coconut kefir recipe I just was thinking about wanting to know how to make that myself Thank you!
I’m looking forward to trying this recipe for coconut milk. I should have known when I did a search for it that I’d find it here, lol. I would also like a coconut milk kefir recipe. I have milk kefir grains in very sour milk in the fridge since we haven’t gotten milk recently. I don’t know if you’d need water kefir grains or milk kefir grains to make it. Has anyone else made it?
Can you use the same kefir grains you would use for dairy?
Is it healthy to drink homemade coconut milk daily? I’m concerned with the fat content. Do you know how many calories in 1 8oz glass.
It’s a very healthy source of fat. Calorie counting is not reliable and not something most of us on here would recommend. For instance, coconut oil, while technically high in calories, had been proven to boost metabolism and help you lose weight!
“Calorie counting is not reliable. ” That is an out and out lie. Calorie counting is the only sure way to lose weight. It works for everyone and is how I have been able to stay the same weight as I was in high school, 20 years on.
The remaining oil from the coconut milk that you find sits on top of the milk is super duper good for you! Coconut oil is a medium chain fatty acid, which means unlike other oils (such as in saturated and unsaturated) which comprise of long-chain fatty acids that, if not used and burned as energy, stores this fat. Coconut oil on the other hand doesn’t! It doesn’t have time to sit there and end up as fat deposits. This is just a tiny little bit of info on how amaaaaaazing coconut oil is for you. I HIGHLY recommend the book ‘The coconut oil miracle’ by Bruce Fife. Such a pretty cover too 🙂
Wow, Dave, considering Wellness Mamas rules for comments, I can’t believe you got away with calling Elysia a liar.
Regardless of your own experience, the fact is that studies have shown calorie counting to be a very unreliable way of losing weight, and far from “working for everyone”.
can you use this for shampoo if it spoils quickly ?
What do you do with the leftover coconut? Keep for recipes?
KEEP the leftover white powdery stuff…you basically have coconut flour!! Just a few more steps:
1. Squeeze the coconut milk out of the pulp
2. Spread the pulp on a cookie sheet
3. Use a fork to break up the chunks
4. You have many options for drying the pulp:
a. You can leave it out to air-dry (24 hours)
b. Put it in the oven on the lowest setting until dry (4 hours approx)
c. Put it in the oven with the light on (overnight)
5. Once it is dried thoroughly, throw the coconut pulp into a food processor or blender
6. Tada! Now you have COCONUT FLOUR! 😀
7. Store in a airtight container, Lookup coconut flour recipes, and enjoy!
Hey, I use it in smoothies and sprinkle in salads. I think of it as coconut fiber. It is good for digestion.
Thank you for asking this question and thank you guys for sharing! Gonna try and make coconut flour now. ??
We were using the organic shredded coconut from Earth Fare. Although the milk separated, it never hardened on top when refridgerated. After reading some of the comments here I recently ordered from Tropical Traditions. When using their organic shredded coconut to make the milk it always hardens on top after it separates. It quickly melts and recombines if i just place the jar in some warm water. My husband refuses to warm up the milk that he puts on his cereal and wants to go back to the Earth Fare brand. Any idea why there is such a difference in the milk from the different brands?
It sounds like there is just more fats in the Tropical Traditions shredded coconut.
Many companies remove much of the fat (and sell it) from their coconut flakes; therefore, making their coconut not good for making coconut milk. I learned this from Weston A Price foundation and I called Tropical Traditions and they said the same thing. I only buy my coconut from Tropical Traditions/Healthy Tradtions;however, I’m sure there are other manufactures that don’t skim the fat from their coconuts but you just have to find them.
Hi there,
Has anyone noticed a sulphur smell coming from their coconut milk? Its fine when first made but after being in the fridge over night it develops this smell.
I’ve been making it from unsweetened desiccated coconut thread.
I thought it was coconut cream that rises to the top of coconut milk…
I was told coconut cream and oil are the same.
Hi, my name is Julia can you use the coconut oil for something else?
There are many uses for coconut oil: https://wellnessmama.com/5734/coconut-oil/
Hard to find unsweetened shredded coconut. Frozen? In grocery?
This sounds so good!
It does spoil easily so consume quickly!
Unsweetened shredded coconut can be found at any health food grocery, but not so easily at a regular grocery store. It can also be ordered online; I get mine from Tropical Traditions; it’s 40% off today and there is also a free shipping coupon! https://wellnessmama.com/go/tropical-traditions/
I get unsweetened coconut sheds from the bulk section of our local Winco.
I purchased coconut flour about a month ago. Can I use that instead of the coconut flakes to make the coconut milk? Also, I read a recipe for making “natural” ice cream. It called for placing a CAN of coconut water in the freezer for about 1-2 hours. Scrape off the top and blend with fruits, chocolate… refreeze and viola ice cream. I didn’t try it though, I was put off by the “can” part. Is this the same thing as everyone is talking about, the coconut “oil”? Thank you
that happened to us too.
If you warm it up just a little bit, it will dissolve immediately. Coconut oil/pure coconut milk hardens at below-room temperature. I use lowfat coconut shreds to avoid oil collection..
It’s the oil. It’s solid below 75 degrees and liquid above that. Just heat in a tub of hot water until liquid and then blend. You can also drink the oil for health. Much cheaper than buying coconut oil!
you could make your own coconut whip cream with it! just put that part in your blender and add 1tsp of organic sugar to it!
Coconut oil congeals in cold temperature, or mixed with cold liquids. If you separate it you will be taking away the best part of this shampoo. Instead, melt it to mix again, but to keep its properties DO NOT heat it on the stove or in the microwave, since the heat will kill the proteins and good properties of the oil. So, to fix this situation bring the container to a bain-marie (double boiler = a pan with hot water, then put the shampoo container inside, just covering it half way. If it’s in a plastic container, do not leave the burner on, or the bottom of the container will start to melt when touching the bottom of the pan, which is too hot. So, heat the water, turn the stove off, and dip the container in the hot water. Keep holding it and stirring the shampoo, until totally melted again. The hot temperature of the water will melt the mix, without boiling or simmering it, and it will be ready to use and still fully nutritious for your hair.
P.S. I’d suggest you make small batches like 8oz at a time, and leave teh container in the shower. No need to refrigerate it.
At room temperature the solid on the top will soften (coconut oil is solid at fridge temperature). Then remix with a whisk to get consistent smooth texture revitalised.
I made my first batch last night and found the oil had hardened. I just chipped some off and warmed it up for my very first homemade coconut milk latte! It was very very good. Thank you SO much for this simple and lifesaving coconut milk recipe! And now I’m thinking it’s also an inexpensive way to glean the oil as well.. Coconut oil can be expensive too. AND thanks to Kristas post above, I now have the dried pulp I can use for the flour!!! This process actually makes three ings I use all the time but now at a fraction of the cost. Coconut flour is also expensive. BIG gratitude here.
Been making this for a bit and tweaking the ingredients. I like to add a date or two for mild sweetness, a few drops of pure vanilla, and a pinch of salt. Very good!
So I put mine in the fridge and the oil is separating and I’m sure will harden. If I take it out will the remaining milk/water be just as good? Or should I leave it in there?
I made this for the first time tonight. It’s delicious. So much better than anything I have ever bought. The only thing I would say is that even though the recipe calls for 4 cups of water, it does not result in 4 cups of coconut milk — at least it didn’t for me. I used 4 cups of water and two cups of shredded coconut. I blended it for 3 minutes in my Nutri Ninja. The shredded coconut ended up being one big clump of coconut which I of course strained in a mesh strainer. I then spent another 5 minutes using a spoon to press as much liquid out of the coconut as a I could. When all was said and done, I ended up with about 24 ounces of coconut. So, I “lost” 8 ounces somehow.
Does anyone else have this issue? Is there something I am missing?
Thanks!
I put the mixture in a nutmilk bag and squeeze the bejeezus out of it, which is actually kind of fun.
Can I give this to my 12 month old as a milk alternative?
Many west indian and especially Jamaican recipes use coconut milk, my favorite is, you boil whole piece’s of chicken, on the bone to make stock, you can drain or strain the water after simmering for a few hours if you want to put it in the fridge to skim the fat off the top, then re add to the chicken, don’tpull the chicken off the bones, when boiling, add some small diced onions, celery, or mild veggies, bock choy, or carrots, bring back to a boil if you skimmed the fat, ( they don’t because you use skinless chicken), I’m not sure of the exact recipe, but you add coconut milk, some yellow curry, garlic, which you can boil with the stock, salt ect. I just wing it and carefully season to taste, you serve it over rice, some of the chicken will still be on the bones, just heap it over rice. A glass of red wine, or a Jamaican beer goes great with it, the coconut milk makes it creamy and sooo good.
wow, you weren’t kidding about this being simple and inexpensive. It seems too good to be true–can’t wait to try it! I’ve been trying to find an alternative, healthier drink for my kids, other than cow’s milk with chocolate, and this just might be it!
Cow’s milk is fine if your kids aren’t allergic to it, especially if you can source grass-fed dairy, or milk that is low-temp pasteurized, assuming raw milk is not legal where you live. (It is in some states.) It is pointless to drink lowfat or skim milk, though–the fat helps with vitamin and mineral absorption.
Chocolate milk tends to be iffy though. I’ve seen recipes for homemade chocolate syrup before, but they were pretty mainstream with sugar and everything. I don’t know if anyone’s tried for an alternative with a healthy natural sweetener (I have my reservations about whether *any* sweetener is healthy, but I suppose the ones with minerals still in them are at least less toxic).
um, do a research on cows milk, please. I have, and results are not good, in fact, it should be banned. I cant consume dairy it makes me sick, along with millions of other’s, I drink Almond milk, I see it’s good for the skin and benificial for the body.
Many who have experienced dairy allergies or intolerances had them disappear when they switched to raw milk. Pasteurization creates free radicals which cause many damaging effects to our bodies and destroy the living enzymes found in raw milk. There is an effect called a pasteurization allergy. I myself experience painful cramping and bloating with pasteurized but nothing with raw. Raw milk can be beneficial in moderation.
Interestingly, I can’t drink raw milk, but I can drink it pasteurized. I used to buy it raw but would have to cook it before I could digest it.
Cows are pumped full of hormones that keep them in estres & lactating. These hormones are harmful to human beings if used extensively over a period of time. Furthermore, the human body does not process dairy as well as you may think. Between 7-10 pounds of unprocessed dairy product can be found in the intestines of the deceased.
Raw milk has lactose AND lactase in it.. the lactase aids in the breakdown of lactose and in paturized… or even worse ulta pasturized (which every organic milk i’ve found is) its heated to a temperature that kills the lactase, leaving the lactose without its buddy to help it break down in our system… thus many lactose allergies or intolerance that are often remedied when switching to raw milk or low temp pasturized milk. And while you should of course check your source for their practices, but if a company is going to the extent to ensure all of those nutrients are in there, knowing the values of their clientele, i can’t imagine it would be good business to be pumping their cows full of any hormones… also if you are looking for grass-fed anything make sure it is truely grass-fed, because it could be greass-fed its whole life, but if its is grain finished your not getting any of the benefits of the grass-fed, but paying that astronomical price. Its sad all of the hidden dangers in seemingly healthy foods we’ve trusted for years, well i use to any way. its much easier to make everythign from scratch than research what goes into it any more.
There is a great website to for Raw Milk answers. Specifically, you can check out this article:
http://www.realmilk.com/health/raw-milk-protective-against-asthma-and-allergies/
Pasteurization is also used on Yogurt, Kefir and Kombucha which removes the beneficial nutrients these live cultures provide would normally provide you. Manufacturer’s re-add the cultures after the pasteurization process. These are likely a shadow of what the real culture provides you.
Federal Government requires Milk to be pasteurized which is tragic given the amazing nutrients in raw milk coupled with that of the live active cultures in yogurt and kefir.
Thankfully, these can also be made with nut milks and kefir has a water version. Kombucha is made with sweet black tea. Make it yourself and benefit from real nutrients that Uncle Sam would keep from you.
Well, that kind of spiraled off to something completely off topic, but there you have it.
(^-^)/
It’s not only the pasteurization. Read the label on your milk and you will be surprized how many other things are in it. Antibiotics and other stuff. You can’t even make yogurt with it. Comes out some gross stuff. Basically natural milk should become sour when goes bad and still has the good bacteria and can be consumed as sour milk. I know this as I grew up with real milk. The stuff you buy in stores is anything but milk. Turns into some stinky gross looking thing when starts to go bad.
Um, that’s not how to make coconut milk 🙂 You shred the coconut in small pieces,You warm some water as if to 3-2 Minutesput the coconutin .. Then you put them out 0f the pot 🙂 so now we’re gonna Get some room temperature water and try to sweetenit 🙂 then you put the coconuts In then give it a quick wisk put in freezer For couple hours then enjoy 🙂
This is how we make coconut milk. shred or cut in small pieces and blend in a blender with water for a few minutes. Strain and you got coconut milk. To make coconut oil, put the milk to boil. This will take a while for all the water to evaporate leaving pure oil and the solids we call custard. Most of the custard will stick to the pot. let it cool and strain. the custard is delicious as a butter substitute on bread or crackers, or cooked in meats, rice etc
Almond milk is good but be careful of the brand you buy. A lot of them have carrageenan in them which, if not a carcinogen (there’s some controversy about this), it is definitely not something good for you. You can also make your own almond milk. I haven’t tried it yet but I do plan to.
I recommend making your own. I used the recipe on this blog to great result, and it was so easy! 🙂 Going to try this coconut milk next. Anyone know if you can use this in place of canned coconut milk?
To add to your comment, there are also plenty of other unhealthy ingredients in processed Almond milk, coconut milk, ect (even organic) like synthetic vitamins for example. These are very harmful to our health and should be avoided if possible.
Actually, Almonds have the same thyroid troubling issues as kale. It makes me nervous seeing so many women thinking consuming so much of it is good for them.
If you soak your nuts first, then most of the phytic acid is removed, making it a healthy option. You should ALWAYS soak all nuts and seeds first before consuming.
The China Study shows that it doesn’t really matter whether raw, pasteurized, hormone free or what not–casein is in most dairy products, and particularly high in things like fat free Greek yogurt. Even if you feel great drinking milk and eating dairy products, I have come to believe that these food items should be minimal. Turning on your cancer receptors with casein just doesn’t sound that good to me. Forks Over Knives further explains that drinking cow’s milk is a perfect food–for baby cows–but causes metabolic acidosis in humans, creating an acid environment in which a calcium withdrawal from our bones neutralizes the effect. Crazy stuff. It does make me want to quit following nutritional trends and looking at the science (that is ethically funded).
And Wellness Mama–thank you so much for this amazing recipe!!! So excited to try it!!
In a recent large study in Scandinavia on the effect of dairy consumption on osteoporosis, it was found that not only did 3 or more glasses of milk not increase bone density, but that (and this was completely unexpected by researchers) drinking at least 3 glasses of milk resulted in the deaths of a large number of these women.
In a recent large study in Scandinavia on the effect of dairy consumption on osteoporosis, it was found that not only did 3 or more glasses of milk not increase bone density, but that (and this was completely unexpected by researchers) drinking at least 3 glasses of milk resulted in the deaths of a large number of these women. Fermented dairy products (cheese, kefir, yogurt, etc.) did not have this effect and in fact did increase bone density.
Referencing both the China Study and Forks Over Knives makes me very nervous. Both of these studies/reports are seen to be very flawed and some say flat out mis-information. At the very least, the information is controversial. Look into the opposing views of these two references. I don’t have time to type it up, but a possible resource for solid opposing viewpoints may be Dr. Kaayla Daniel’s website. I am with you though that milk can be a major problem for many modern westerners. But I tend to believe it has more to do with the fact that the milk we were mostly raised on was HIGHLY processed – not in its natural state. Because of this, many of us have developed sensitivities or reactions to milk – all milk – raw or grass-fed or not. I happen to love raw milk and my kids have never had any other type of cows milk (if I had to choose sbetween raw grass-fed milk or no milk though, it would be no milk). We mostly drink it in the form or raw kefir but have it as a treat in the sweet, fresh, straight from the jug state too. Yum! Raw cream ice cream? YEs please! If you look back anthropologically, many of the most successful, healthy, and long-living societies drank raw and cultured milk from their animals – the mountainous Swiss may have thrived MOSTLY on dairy! It is one of the ways I can tell that it may not be a problem with milk itself but how we as industrialized Westerners have come to interact with milk. That said, we all have different genetics, have ancestors in different parts of the world, and it also seems reasonable to me that some of us are more LIKELY to thrive on cows milk than other, just as some of us are more LIKEYLY to suffer from it. THat said, mix it up! I also love coconut milk!!! ….especially not from a can!
I’ve made a very simple chocolate syrup with coconut sugar instead of cane. Turned out beautifully…lot’s of caramel favor .
Anna,
Could you please post the recipe for Chocolate Syrup using Coconut Sugar?
Thank you so very much!
Read article in NYT about osteoporosis and dairy products. Fermented dairy products were found to increase bone density. This was a study with many participants. Researchers were dumbfounded to find, though, that women who drank 3 or more glasses of milk per day, not only did not have increased bone density, but were dying at much, much higher rates than everybody else. I am very sad about this because I love regular milk and fermented milk products give me migraines (probably because of reaction to histamines).
Could you please post links to this study?
Hi Maureen, you mentioned trouble with migraines and fermented milk. I have been told by 2 doctors/dentists recently that migraines are actually related to TMJ/TMD or some kind of problem with your bite (incorrect bite, which most people have, it’s just a matter of degree). The muscles in your jaw travel up to the muscles in the higher section of your head, causing the migraines. Just my 2 cents, don’t know if that will help you or not, but thought I’d share. I have a severe misaligned bite, apparently. 🙁
TMJ/TMD is merely one of many possible causes of migraines. Food sensitivities for one, including caffeine, wine, etc. Sometimes migraines are brought on by good old fashioned stress. Sometimes we don’t get to know. Just brought on by a headache run amuck.
Oh and I can’t wait to try this recipe! 🙂
Actually most migraines are traced to the bowels and backed up chemicals in your body ,if you have any problems with constipation or do not do a regular body cleansing its likely why you have migraines
Could you not use Stevia which is natural and cocoa which has no sugar in it? I have to use it on some of my fruits because they are too bitter. I am on a raw program with a group and I really need a milk that isn’t animal produced. Coconut milk and water sounds like just what I need. Thanks.
Elner
For a healthy hot chocolate I keep it simple. I use cacao powder (not cocoa powder), raw cows milk, and lightly sweeten with pure raw local honey. That’s it. You could spice it up with turmeric if you’d like but I haven’t tried it. Or cinnamon if you like that. The kids and my husband and I all love it. I add the ingredients to the milk right after I put it in do they can mix and heat up together. I heat using a low heat to try to preserve as much healthy goodness as I can. It might be a good idea to use a double boiler to heat though.